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EP0084831B1 - Pâtes alimentaires - Google Patents

Pâtes alimentaires Download PDF

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Publication number
EP0084831B1
EP0084831B1 EP83100318A EP83100318A EP0084831B1 EP 0084831 B1 EP0084831 B1 EP 0084831B1 EP 83100318 A EP83100318 A EP 83100318A EP 83100318 A EP83100318 A EP 83100318A EP 0084831 B1 EP0084831 B1 EP 0084831B1
Authority
EP
European Patent Office
Prior art keywords
weight
paste
parts
emulsifier
moisture content
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
EP83100318A
Other languages
German (de)
English (en)
Other versions
EP0084831A1 (fr
Inventor
Günter Dipl.-Ing. Mohr
Eberhard W. Mouths
Hartmut Lichtsinn
Horst Werner
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Flessner & Co GmbH
Original Assignee
Flessner & Co GmbH
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Flessner & Co GmbH filed Critical Flessner & Co GmbH
Priority to AT83100318T priority Critical patent/ATE19183T1/de
Publication of EP0084831A1 publication Critical patent/EP0084831A1/fr
Application granted granted Critical
Publication of EP0084831B1 publication Critical patent/EP0084831B1/fr
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
    • A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding

Definitions

  • the invention relates to a pasta which can be brought into a ready-to-eat state by treatment with hot water without additional cooking.
  • Pasta of the type mentioned above can be generically referred to as «instant noodles.
  • Such pasta are e.g. B. known from DE-AS 26 59 027. These noodles are made by first treating raw noodles with an edible oil and an emulsifier. The surface tension of the water is to be reduced by the emulsifier in order to facilitate the penetration of the hot water. The noodles treated in this way are then steamed so that a certain degree of a conversion of the starch is obtained. Finally, the pasta is dried at temperatures above 60 ° C.
  • Other instant noodles that have become known have a porous structure in their interior in order to increase the water absorption capacity (DE-OS 28 46 045).
  • DE-OS 25 38 594 relates to instant noodles based on wheat semolina, the wheat semolina being mixed with water and the dough obtained being subjected to high-pressure extrusion at temperatures between 90-110 ° C. in order to achieve starch gelling.
  • the instant noodles mentioned above have either a consistency atypical for noodles or an atypical taste due to various additives when ready for consumption.
  • the invention is directed to a pasta of the type mentioned at the outset which, after pouring hot or boiling water over it, can be brought into a ready-to-eat state within 1.5 to 8 minutes.
  • soft wheat semolina is used for the wheat semolina to be used.
  • Hard wheat semolina with a high protein content and very good adhesive quality is only suitable to a limited extent, since this adhesive is very tight, inelastic and «short. This results in a pasta structure that is too tight, making it difficult for water to penetrate.
  • durum wheat semolina can be added to the soft wheat semolina in such cases if the rehydration time of the pasta is to be extended. In these cases it must be taken into account that the consistency of the ready-to-eat noodle can then be changed in an undesirable manner. Overall, it is still useful results when the wheat g Riess from a mixture of hard and soft wheat flour in the ratio of 1: 1 is.
  • the protein coagulates at the extruder temperatures; the starch, on the other hand, is unlocked and, when it comes into contact with water, eagerly attracts it and binds it instantly and in large quantities.
  • Table salt is mainly added to influence the taste. However, it also has an influence on the protein solubility and on the formation of the protein-starch complex by the emulsifier which is also to be added according to the invention. The formation of this complex is necessary to effect the specific properties of the pasta of the invention.
  • the emulsifier also lowers the surface tension of the water and facilitates penetration into the product.
  • the emulsifier also has a significant influence on the consistency of the rehydrated product.
  • Glycerol monostearate is preferably used. It has been found to be advantageous to dissolve the emulsifier before dissolving it in warm water, e.g. B. at a temperature of 80 ° C in a ratio of 1: 4 to rehydrate. Intensive stirring gives a stable emulsion which is then worked into the dough.
  • Egg yolk powder in particular has proven to be suitable as a coloring additive, which at the same time also improves the taste.
  • up to 0.01% by weight, based on dry dough weight, of ascorbic acid can be added to the dough. This addition tightens the wheat glue, whereby the dissolution of starch and protein during rehydration can be prevented.
  • the above-mentioned starting materials are thoroughly mixed in commercially available mixers which ensure a good distribution of the water to be added, with so much water being added that the dough has a water content of 20 to 35% by weight.
  • the dough obtained in this way can be extruded in single- or multi-screw extruders.
  • the extruder temperature is 150-200 ° C.
  • the extrusion pressure is preferably 60-140 bar.
  • the residence times for the dough in the extruder can depend on the temperature in the extruder; they are preferably 3-8 minutes.
  • the extruded pasta can be any have a known shape. It is only important to ensure that the pasta should not exceed a certain thickness, because otherwise the rehydration time will be too long or the core of the pasta will remain hard.
  • the pasta contains 15-25% by weight of water after extrusion, depending on the initial moisture and the extrusion conditions.
  • a drying process is therefore carried out according to the invention in order to bring the pasta to a final moisture content of 10-12% by weight. Drying should be done gently to avoid hairline cracks in the pasta.
  • Belt dryers of a type known per se, which operate at longer passage times and low temperatures, are particularly suitable. However, there are other suitable drying methods, e.g. B. drying on trays, conceivable.
  • the dough thus prepared is extruded in a single-screw extruder into a pasta-shaped pasta, the dwell time in the extruder being 5 minutes, the temperature of the dough at the outlet nozzle 110 ° C. (corresponding to a temperature of the dough in the extruder from 170 to 180 ° C) and the extrusion pressure is 80 bar.
  • the extruded product is then dried on trays to a final moisture content of 10 to 12%.
  • the product is ready to eat after pouring boiling water over it and rehydrating for 5 minutes.

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Manufacturing & Machinery (AREA)
  • Noodles (AREA)

Claims (7)

1. Pâtes alimentaires qui sont mises dans l'état prêt à la consommation par traitement par l'eau chaude sans ébullition supplémentaire, obtenues par extrusion d'une pâte ayant la composition suivante :
60 à 80 parties en poids de semoule de blé tendre, qui peut contenir jusqu'à 50 % en poids de semoule de blé dur,
2 à 5 parties en poids de sel de cuisine et
1,0 à 2,5 parties en poids d'un émulsionnant, ainsi que, le cas échéant, des additifs colorants et des condiments, pâte qui a été réglée à une teneur en humidité de 20 à 35 % en poids, à une température de l'extrudeuse de 130 à 250 °C, en particulier de 150 à 200 °C, ainsi que par séchage du produit extrudé à une humidité finale de 10 à 12 % en poids.
2. Procédé pour la fabrication des pâtes alimentaires selon la revendication 1, caractérisé en ce que la durée de séjour de la pâte dans l'extrudeuse est de 3 à 8 mn.
3. Procédé selon la revendication 2, caractérisé en ce que la pression d'extrusion est de 60 à 140 bars.
4. Procédé selon la revendication 2 ou 3, caractérisé en ce qu'on utilise du monostéarate de glycérine comme émulsionnant.
5. Procédé selon l'une quelconque des revendications 2 à 4, caractérisé en ce qu'on réhydrate l'émulsionnant, avant son addition à la pâte, par dissolution dans l'eau chaude.
6. Procédé selon l'une quelconque des revendications 2 à 5, caractérisé en ce qu'on utilise une poudre de jaune d'oeuf séchée comme additif colorant.
7. Procédé selon l'une quelconque des revendications 2 à 6, caractérisé en ce qu'on ajoute à la pâte jusqu'à 0,01 % en poids, par rapport au poids à l'état sec de la pâte, d'acide ascorbique.
EP83100318A 1982-01-21 1983-01-17 Pâtes alimentaires Expired EP0084831B1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AT83100318T ATE19183T1 (de) 1982-01-21 1983-01-17 Teigware.

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE3201765 1982-01-21
DE19823201765 DE3201765A1 (de) 1982-01-21 1982-01-21 Teigware

Publications (2)

Publication Number Publication Date
EP0084831A1 EP0084831A1 (fr) 1983-08-03
EP0084831B1 true EP0084831B1 (fr) 1986-04-16

Family

ID=6153547

Family Applications (1)

Application Number Title Priority Date Filing Date
EP83100318A Expired EP0084831B1 (fr) 1982-01-21 1983-01-17 Pâtes alimentaires

Country Status (3)

Country Link
EP (1) EP0084831B1 (fr)
AT (1) ATE19183T1 (fr)
DE (1) DE3201765A1 (fr)

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0239656B1 (fr) * 1986-04-01 1989-03-01 Societe Des Produits Nestle S.A. Procédé de préparation d'un produit contenant une pâte alimentaire stable au stockage
DE3760932D1 (en) * 1986-06-10 1989-12-14 Werner & Pfleiderer Process and device for the one step manufacture of a half ready product especially of a food product from starch containing raw material
ES2054796T3 (es) * 1987-04-20 1994-08-16 Borden Inc Procedimiento para producir pasta alimenticia con bajo contenido de humedad.
ATE84943T1 (de) * 1988-07-13 1993-02-15 Borden Inc Verfahren zur herstellung von teigwaren mit niedrigem feuchtigkeitsgehalt.
US5089284A (en) * 1990-06-18 1992-02-18 Borden, Inc. Method for making extruded pasta shapes
US5192543A (en) * 1990-06-18 1993-03-09 Borden, Inc. Heated die plate for making extruded pasta shapes
CH680974A5 (fr) * 1990-07-24 1992-12-31 Nestle Sa
US6146682A (en) * 1998-05-26 2000-11-14 Bestfoods Wet toasted pasta having improved hot water pour-over rehydration properties and method of manufacture
EP1092351A1 (fr) * 1999-10-15 2001-04-18 Société des Produits Nestlé S.A. Pâtes alimentaires et procédé de fabrication
US20050196506A1 (en) * 2004-03-03 2005-09-08 Kraft Foods Holdings, Inc. Process of manufacturing low protein flour pasta

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1924826A (en) * 1927-11-08 1933-08-29 Anderson Puffed Rice Company Production of puffed products
US3458321A (en) * 1966-06-02 1969-07-29 Gen Mills Inc Method for extrusion cooking of food products
US3703379A (en) * 1970-07-27 1972-11-21 Gen Mills Inc Double expanded food products
CA964108A (en) * 1971-05-13 1975-03-11 Unilever Limited Noodles
DE2327897C3 (de) * 1973-06-01 1980-06-04 Ernst Mueller & Co, Vormals Karlsbader Naehrmittelindustrie, 8402 Neutraubling Mischung für Knödel
FR2282813A1 (fr) * 1974-08-29 1976-03-26 Baumann Gerard Pates alimentaires precuites et leur procede de fabrication industrielle
US4208439A (en) * 1977-10-25 1980-06-17 Societe D'assistance Technique Pour Produits Nestle S.A. Preparation of pasta

Also Published As

Publication number Publication date
EP0084831A1 (fr) 1983-08-03
DE3201765C2 (fr) 1989-12-28
DE3201765A1 (de) 1983-09-08
ATE19183T1 (de) 1986-05-15

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